From now until the end of August, Scarlett’s Chef de Cuisine, Sylvain Royer is drawing inspiration from edible gardens to adorn a stunning selection of dishes that feature blossoms to brighten your plate.
Taste the beauty and savour the purity of nature in colourful and creative dishes including tempura courgette flowers with aioli and delicate Alaskan king crab salad served with confit melon and rocket sauce. Heavenly burrata cheese panna cotta with a bouquet of seasonal garden vegetables is almost too pretty to eat, and velouté crécywith jasmine flower emulsion is a delight to the senses.
A main of refreshingly light and flavourful cucumber and mint ravioli is perfectly complemented by sweet and sour lobster coulis de Cavaillon. Tender and succulent slow-cooked chicken breast is glazed with organic honey and lavender, while organic lamb filet is matched with robust olive tapenade and courgettes.
Finally, dessert of matcha tea chocolate is as pleasing to the eye as it is to the palate, or goes for a selection of fresh and seasonal sorbets created with the finest florals and herbs.
Celebrate nature’s beauty and culinary creativity with Scarlett’s exclusive edible blossoms menu, only available from now until end of August.